Hey guys. I'm El Cookerino, and today I'll show you how to make perfect Beef Tataki - a real eye-catcher on your plate. What makes this variation special is the sesame crust and the brown butter. It looks so delicious. Combined with the brown butter and the Ponzu, it tastes just like in Japan. This Beef Tataki is much more than sushi and sashimi. With my Cookerino step-by-step instructions and my tips and tricks, you are guaranteed to succeed. A taste explosion to melt away. I love it and could eat it every day. This is how good Beef Tataki can be!
Ingredients for two servings:
1 chili pepper
3 spring onions
2 limes
1 tsp Mirin
50 ml soy sauce
1/8 Kombu (seaweed)
1 tbsp Katsuobushi
approx. 125g butter
1 tbsp white sesame seeds
1 tbsp black sesame seeds
300g beef fillet
2 tbsp canola oil
Preparation of Ponzu:
Slice one chili pepper into thin strips.
Cut three spring onions into thin rings.
Massage two limes, halve them, and squeeze out the juice.
Add one teaspoon of mirin, 50ml of soy sauce, a small piece of kombu seaweed, and one teaspoon of katsuobushi to the lime juice.
Let everything sit in a closed jar in the fridge overnight.
Then strain the ponzu.
Preparation of brown butter:
Brown 125g of butter over medium heat.
Occasionally remove the foam.
Strain it into a sauce boat/pitcher and do not refrigerate.
Preparation of Beef Fillet:
Roll the beef fillet in one tablespoon of black sesame seeds and one tablespoon of white sesame seeds on a plate.
Heat two tablespoons of canola oil in a pan.
Sear the beef fillet on all sides over high heat, then take it out of the pan and let it rest for at least 10 minutes.
Slice the beef fillet very thinly and arrange half of it on two plates.
Drizzle ponzu sauce and brown butter over the meat and garnish with chili pepper strips and spring onion rings.
Enjoy cooking and have fun!
*Kitchen Hack: While letting the meat rest, turn it over once so that the juices are distributed evenly throughout the meat.*
Like it?
Then subscribe to my channel and don't miss any more recipes.